Extra crunchy croquettes

A few days ago we ate in the restaurant "Santerra" the best croquettes in the world, a prize they won in 2018. That's why we have not stopped until we have cook some very similar croquettes, very crispy on the outside but with a soft and light béchamel, and after several tests, here's the recipe 😉

Ingredients for 20-22 pcs:

- 13 oz of milk

- 4.5 oz of cream for cooking

- 1.5 oz of margarine

- 2 oz of flour

- 1 ham tip

- 1.8 oz of ham in squares

- 1/4 spring onion

- Salt

- Ground black pepper

- Nutmeg

- 1 egg

- Flour

- Panko (Japanese bread crumbs)

- Olive oil

Recipe:

- In a pot, pour the milk and the tip of the ham very clean and heat it over low heat so that it infuses.

- Peel the spring onion and cut it into small squares.

- In another pot, heat the margarine until it melts, add the spring onion and let it brown.

- Pour the flour and cook also until golden.

- Remove the ham tip from the pot with milk, add the cream and mix well.

- Pour the milk with the cream into the pot with the onion and flour and stir continuously so that no lumps are formed.

- Add the ham, a pinch of nutmeg, salt and black pepper.

- When the béchamel is already dense, pour it over a large glass container and cover it with film so that it does not dry out.

- Allow to cool to room temperature and then in the fridge until it hardens a little and can be handled.

- Shape the croquettes.

- Pass them in flour, egg and panko.

- Fry them in very hot olive oil until golden.

- Place them on absorbent paper to remove the excess oil.

Bon appétit!